HOT CROSS BUNS

4 1/2 CUPS ALL-PURPOSE FLOUR

1/3 CUP GRANULATED SUGAR

2 TBS. QUICK RISE INSTANT YEAST

1 TSP. SALT

2 TSP. SALT

1/2 TSP. GRATED NUTMEG

2 CUPS WARM WATER

1/4 CUP MELTED BUTTER

2 EGGS, BEATEN

1 CUP RAISINS OR PART CURRANTS

1/2 CUP MIXED CANDIED PEEL

1 1/2 CUP ICING SUGAR

2 TBS. MILK

DIRECTIONS:

             IN A LARGE MIXING BOWL, COMBINE THE FLOUR, SUGAR, YEAST, LEMON RIND, SALT, CINNAMON, AND NUTMEG.

            STIR IN WARM WATER AND BUTTER, THEN BEATEN EGGS.

         USING A WOODEN SPOON, VIGOROUSLY STIR DOUGH UNTIL SMOOTH AND ELASTIC.

STIR IN RAISINS AND CANDIED PEEL.

         SCRAPE DOWN SIDES OF BOWL, COVER WITH A CLEAN DRY TOWEL AND AND STAND FOR 10 MINUTES.

              GREASE 24 MEDIUM TO LARGE - SIZED MUFFIN CUPS AND SPOON IN BATTER NO MORE THAN 2/3 FULL.

BRUSH TOPS WITH MELTED BUTTER.

           COVER AND LET RISE IN A WARM PLACE UNTIL ALMOST DOUBLE, ABOUT 20 - 30 MINUTES.

BAKE IN AN OVEN PREHEATED TO 375 DEGREES FOR ABOUT 20 MINUTES OR UNTIL TOPS ARE BROWNED.

            LET COOL ON WIRE RACKS UNTIL WARM, ABOUT 10 - 15 MINUTES.

           COMBINE ICING SUGAR WITH MILK UNTIL SMOOTH; PLACE IN A PIPING BAG OR SPOON ON TOP OF BUNS TO MAKE CROSSES.

MAKES 24 BUNS.